Diced chili and tomato and preparation method thereof

Abstract

The invention discloses a preparation method of diced chili and tomato. The preparation method includes the following steps: (1) processing chilies; (2) obtaining diced tomatoes and tomato juice by processing tomatoes; (3) processing garlic; (4) preparing a compound curing solution, and curing the tomatoes; and (5) uniformly mixing the processed chilies, diced tomatoes, the garlic and salt, adding a proper amount of high-alcohol liquor, pouring the tomato juice, performing uniform mixing, and performing sterilization. The method firstly adopts a physical method to cure the tomatoes, so that the separation of peel and tissue can be promoted. However, tomato meat can maintain a certain brittleness and hardness, so that a proper curing agent is used, therefore the hardness of the tomatoes can be enhanced by 70%, and placing time can be prolonged. Meanwhile, electromagnetic field sterilization is adopted, so that the form of the tomatoes can be maintained, the tomatoes can have crisp taste when being eaten, and nutrient compositions of the tomatoes can be maximally reserved.

Description

technical field [0001] The invention relates to diced pepper tomato and a preparation method thereof, belonging to the field of food processing. Background technique [0002] With the continuous improvement of material and cultural living standards and the change of people's consumption concept, people pay more attention to whether the food is green and healthy, and have higher requirements for the nutrition and freshness of food. "Eat safe and healthy", It is the pursuit of the majority of consumers. The concept of minimally processed food has attracted more and more attention from researchers. Food safety issues are not only related to the health and life safety of the people, but also related to the development and stability of the society. Ensuring food safety and improving the international competitiveness of the food industry are of great significance to my country's economic development and improvement of people's living standards. [0003] At present, there are a ...

AI Technical Summary

Problems solved by technology

However, after the fruits and vegetables are blanched, the cell membrane will be damaged, the cell content will be lost, the cell turgor will be lost, and then the cell wall will be invaginated, causing the fruit tissue to soften, which will have an adverse effect on the subsequent processing, transportation, and storage processes.

[0006] 2. Optimization of sterilization process

[0008] All in all, in the process of thermal sterilization, the physical and chemical properties of food will change when heated, which not only changes its color, aroma, taste and tissue structure, but also reduces its nutritional value, and also produces various reactions, resulting in the production of toxic substances , seriously affecting the quality and safety of food

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